JPWO2005107480A1 - Method and apparatus for frozen storage of baked food - Google Patents

Abstract

  In order to provide a frozen preservation method for a baked food product that can maintain a good crust (skin of bread) state, avoid the occurrence of peeling, and can preserve a good organoleptic state for a long time in a frozen state, a baking pan, baking In the method for freezing and preserving baked food containing confectionery in a humidified atmosphere, the core temperature of the baked food is cooled to 30 to 35° C., and even if the baked food at high temperature after baking is accepted, the temperature is 20 to 28. A high-humidity cooling treatment performed in an atmosphere capable of maintaining a high-humidity state of 65° C. or higher and 65% RH, and then a frozen preservation treatment in which the baked food product is frozen and preserved at a low temperature equal to or lower than a freezing temperature. ..

Description

  The present invention relates to a method and an apparatus for freezing and preserving baked food such as baked bread and baked confectionery in a high humidity humidified atmosphere.

  2. Description of the Related Art Recently, in food stores and bakeries, in order to reduce the number of manufacturing and selling steps and the cost of bread, baking bread is housed in a storage cabinet kept at a low temperature, and cooling air is supplied into the storage cabinet to perform the baking. A method has come to be adopted in which bread is frozen and stored, and when the bread is put on sale, the frozen and baked bread is heated and thawed, and the bread is returned to the state at the time of baking and then sold.

The frozen storage of such baked bread is usually carried out by the procedure shown in the block diagram of FIG.
That is, in FIG. 11, the high-temperature baking pan having a surface temperature of 85° C. or more baked in the baking step 11 is carried into a cooling chamber maintained at about −5° C., and the surface temperature is 1 to 3° C. in the cooling chamber. Cooling box cooling 21 for precooling to a certain degree is performed. Then, the baked bread after the pre-cooling is frozen and stored at an internal temperature of about −20° C. and a relative humidity of about 50 to 70% to be ready for delivery.

  In another conventional technology, after conveying the inside of the refrigerator from the inlet side to the outlet side, a conveyor is provided to move in and out of the refrigerator from the inlet side to the outlet side. There is a freezing preservation method in which the inside is conveyed at a constant conveying speed to perform cooling processing and freezing processing. In this method, air premixed with spray water and humidified is supplied to the outlet side of the baking pan of the cooler, and then frozen in a freezer kept at a temperature of around -20°C, and then shipped. .

Further, the technique of Patent Document 1 (Japanese Patent Laid-Open No. 11-346644) is provided as one of the means for freezing and storing the baked bread and baked confectionery.
According to the technique of Patent Document 1, a sponge cake or bread-made raw confectionery obtained by baking a dough containing 40% or more of water-soluble sugar in terms of solid weight so that the central temperature reaches 0°C or lower. After being rapidly frozen, it is stored at a temperature of −18° C. or less and in a high humidity state, and when thawed, it is thawed in a cold room at a temperature of 0° C.±2° C. and a relative humidity of 80% or more.

JP, 11-346644, A

  In the frozen storage of the baking pan shown in FIG. 11, the high-temperature baking pan after the baking step 11 is pre-cooled to a low temperature (cooling room cooling 21) in a cooling room kept at about −5° C. According to the experiments conducted by the inventors, the frozen bread is frozen in a storage kept at a relative humidity of about 50 to 70% at about -20°C. If the frozen storage time in the storage exceeds a certain time, the surface of the baked bread will age and the crust (skin of the baked bread) will dry and the weight will decrease due to peeling. The result is that it is difficult to obtain, and the commercial value of baked bread is low.

  Further, in the above another conventional technique, the latent heat of vaporization is taken from the top by the evaporation of the water mixed in the air humidified in the refrigerator, whereby the ambient temperature on the baking pan outlet side of the refrigerator is lowered, and the inlet in the freezer is reduced. There is a problem in that a difference in temperature distribution is generated between the outlet side and the outlet side, and the absolute humidity in the cooling chamber also decreases due to the temperature decrease in the outlet side atmosphere, which causes the quality of the baking pan to deteriorate.

  Further, in the technique of Patent Document 1 (JP-A-11-346644), a raw confectionery containing bread obtained by baking a dough containing a predetermined water-soluble sugar has a center temperature of 0° C. or lower. Only a means for freezing and preserving by storage at a temperature of −18° C. or lower and in a high humidity state after rapid freezing so as to reach the baked bread is maintained in a good crust (bread surface) state. There is no disclosure of a technique for avoiding the occurrence of peeling, maintaining a good sensory state, and storing in a frozen state for a long time.

Therefore, in view of the problems of the prior art, it is an object of the present invention to favorably maintain the crust (bread surface) state of baked foods and avoid the occurrence of peeling.
Another object of the present invention is to provide a frozen storage method for baked foods, which enables the baked foods to be stored in a frozen state for a long time while maintaining good quality and sensory state during baking.

The present invention is to achieve such an object, in a frozen storage method of a baked food product, such as a baked bread and a baked food product containing a baked confectionery in a humidified atmosphere, in which the baked food product after baking is left to cool in a high humidity atmosphere. The high temperature cooling treatment is performed, and then the frozen food is frozen and stored at a low temperature below the freezing temperature.
The high humidity as used herein means that the relative humidity is 65% or more, or 45% or more when spray water is applied to the surface of the baked food.

In this invention, in the high-humidity cooling process, it is preferable to premix room temperature air with heated spray water and then introduce premixed air into the high-humidity cooling process space to create a high-humidity atmosphere. The spray water is heated at a temperature higher than the temperature of the premixed air.
In this case, preferably, the premixed air is introduced to the baked food outlet side of the high humidity cooling processing space, and the atmosphere temperature of the high humidity cooling processed space outlet side of the high humidity cooling processed space into which the baked food is introduced. Control so that the room temperature is almost the same as the inlet air.

Further, in the present invention, preferably, the high-humidity cooling treatment is a treatment for cooling the core temperature of the baked food to 30 to 35° C., and even if the premixed air is received, the temperature is 20 to 28° C. and 65. % Or higher (45% or higher when spray water is applied to the surface of the baked food).
In addition, in this specification, the numerical value concerning humidity means the numerical value in relative humidity.
When the baked food is stored in a frozen state, what is important is to always keep the humidity of the core (crumb) of the baked food at a constant humidity. Therefore, in the cooling treatment step, it is necessary to cool the crumb temperature of the baked food to 30 to 35° C. Therefore, the cooling treatment atmosphere is maintained at the above temperature and humidity conditions.
As a result, the core temperature of the baked food can be cooled to 30 to 35° C. in the cooling process.

In the above-mentioned conventional method, since humidified air produced by spraying cold water into normal temperature air was supplied to the atmosphere of the baked food outlet side of the cooling chamber, the latent heat of vaporization is generated by the evaporation of the spray water mixed with the humidified air. By being deprived, the ambient temperature at the baking pan outlet side of the refrigerator lowers, which causes a difference in temperature distribution between the inlet side and the outlet side in the freezer, and the temperature drop at the outlet side causes an absolute temperature difference in the refrigerator. There was a problem that the quality of baked bread also deteriorates due to the decrease in humidity.
According to the present invention, due to the above-mentioned constitution, the problems of the prior art can be solved, and the good texture, flavor, softness and the like of the baked food can be maintained even after being frozen and stored.

Further, in the present invention, in the high-humidity cooling treatment, spray water is preliminarily applied to the surface of the baked food when the humidity is 45 to 60%. This prevents evaporation of water inside the baked food due to evaporation of water adhering to the surface of the baked food, so that the inside of the baked food can be kept at an appropriate humidity even when the ambient atmosphere is 45 to 60% medium humidity. ..
In the present invention, the baked food is, for example, a baked bread or a semi-baked bread, and since the crust is baked in any case, moisture does not soak into the inside even when spray-watered on the surface of the baked bread, and the quality of the inside changes. This is preferable because it does not occur.
Further, in the present invention, preferably, the frozen storage treatment is a treatment for adjusting the core temperature of the baked food to −10° C. or lower, and the baking of the baked food is performed under a temperature atmosphere of −30° C. to −40° C. The core temperature can be −10° C. or lower.

Further, in the present invention, preferably, after the high humidity cooling treatment is performed, a high humidity freezing preservation treatment is performed in which the baked food is frozen and preserved for a predetermined time in an atmosphere having a low temperature equal to or lower than a freezing temperature and a high humidity.
In this case, the high-humidity cooling treatment is performed by allowing the baked food after baking to cool in a high-humidity refrigerator, and then the baked food after the high-humidity cooling treatment is simply packaged to a low temperature below the freezing temperature. It is advisable that the high-humidity freezing preservation process is performed by storing in a freezing chamber kept at high humidity.
Here, "simple packaging" means that the baked food is packaged to such an extent that evaporation of water from the surface of the baked food can be prevented until the baked food is taken out of the refrigerator and stored in the freezer.

The high-humidity cooling treatment is preferably carried out by holding the high-humidity food in the refrigerator kept at a relative humidity of 90% or more for 60 minutes or less and allowing the baked food to cool to a surface temperature of about 30°C. is there.
Further, in the invention, preferably, the high-humidity cooling treatment is performed by slowly cooling the baked food after baking in an environment of high humidity until the surface temperature reaches room temperature, and then rapidly freezing it.
Here, "slowly" means that the baked food is cooled at a slow cooling rate that can be cooled while maintaining the temperature at the same level (within ±5°C) from the inlet to the outlet of the cooling chamber. However, in this case, the cooling time from the inlet of the cooling chamber to the inlet and the outlet thereof is set to 35 to 80 minutes.

  According to this invention, since the baked food immediately after baking is left to cool to a surface temperature of about 30° C. of the baked food in a cooler preferably maintained at a relative humidity of 90% or more, near normal temperature in high humidity. By pre-cooling until the surface temperature reaches room temperature, by slowly cooling in a high-humidity environment or by leaving the calcined food at room temperature while maintaining appropriate moisture in the crust of the baked food (skin of the baked food). The temperature can be lowered to the vicinity. This makes it possible to maintain the crust state of the baked food in a good condition and avoid the occurrence of crust peeling.

  Then, by simply packaging the baked food taken out from the cooling box, it is possible to prevent the evaporation of water from the crust, further, the baked food subjected to such simple packaging, at a low temperature below the freezing temperature and Preferably, the baked food is housed in a freezing chamber kept at a high humidity of 80% or more, and the baked food is cooled to the freezing temperature while holding an appropriate amount of water in the crust to maintain good quality. Can be stored frozen.

Further, in the present invention, preferably, the high-humidity frozen storage treatment is performed for a short time, and then the low-humidity frozen storage treatment is performed at a low temperature equal to or lower than a freezing temperature and in an atmosphere having a lower humidity than the high-humidity frozen storage treatment. It is performed for a longer time than the humidity freeze storage process.
Here, "low humidity" means a relative humidity of 50% or less.
In reality, baked foods are often frozen and stored for a relatively short time before being delivered to stores, etc. With this configuration, baked foods can be frozen and stored at high humidity even in a short time. Therefore, the baked food can be delivered while holding an appropriate amount of water in the crust, and the baked food can be delivered without deterioration in quality.

  Further, the device of the present invention, in a frozen storage device for baked foods, in which baked foods including baked bread and baked confectionery are frozen and stored in a humidified atmosphere, a cooling chamber capable of holding the inside at room temperature and high humidity, room temperature air and warming A premixing unit that introduces premixed air premixed with sprayed water into the cooling chamber, a freezing chamber that can hold the inside below the freezing temperature of the baked food, and the baked food placed on the It is characterized by comprising a cooling chamber and a conveyer arranged so that it can enter and leave the freezing chamber.

In the device of the present invention, pre-mixing is performed by pre-mixing room temperature air and warmed spray water in the pre-mixing unit to produce humidified pre-mixed air, and supplying this to the cooling chamber. Even if the moisture contained in the air evaporates and the latent heat of vaporization is taken from the surroundings, the temperature does not decrease.
Further, in the device of the present invention, preferably, the inlet of the premixed air is connected to the baked food outlet side of the cooling chamber, and the cooling chamber inlet side where the baked food is introduced at an ambient temperature of the cooling chamber outlet side. Control the temperature to be the same as the ambient temperature.
Therefore, the cooling chamber can be maintained in a high humidity atmosphere at substantially the same temperature from the inlet to the outlet of the baked food.

  Therefore, according to the present invention, the baked food after baking is subjected to a high-humidity cooling treatment in which it is left to cool in a high-humidity atmosphere, and then a frozen storage treatment is carried out in which the baked food is frozen and stored at a low temperature below the freezing temperature. Even if the core temperature of the baked food is cooled to 30 to 35° C. and the premixed air chamber is received, the temperature is 20 to 28° C. and a high humidity state of 65% or more (when spray water is applied to the surface of the baked food. By maintaining the quality of the baked food in an atmosphere capable of maintaining 45% or more), it is possible to maintain good quality during baking, that is, texture, flavor, softness, etc., without deteriorating the quality of the baked food. ..

At this time, preferably, in the high-humidity cooling treatment, after premixing room temperature air with warmed spray water, premixed air is introduced into the high-humidity cooling treatment space to create a high-humidity atmosphere, and the spray water is The temperature is higher than the temperature of the premixed air, and more preferably, the premixed air is introduced to the baked food outlet side of the high humidity cooling processing space, and the baked food is introduced into the atmosphere temperature of the high humidity cooling processed space outlet side. By controlling the temperature of the high-humidity cooling treatment space to be substantially the same as the room temperature of the inlet side air, the high-humidity cooling process is performed at a room temperature from the inlet side to the outlet side of the baked food to obtain a uniform high-humidity atmosphere. Can be held.
Thereby, the core humidity of the baked food can be kept constant during the cooling treatment, and the quality of the baked food can be kept good.

Also preferably, in the high humidity cooling treatment, when the humidity is 45 to 60%, by pre-spraying water on the surface of the baked food, evaporation of water adhering to the surface of the baked food causes Evaporation of water can be prevented, and the inside of the baked food can be maintained at an appropriate humidity. For example, even in a baking pan or a semi-baking pan, a good crust state can be maintained and good quality can be maintained.
In any case, since the crust is fired, water does not soak into the inside and the inside is not deteriorated, which is preferable.
Further, preferably, the frozen storage treatment is a treatment for setting the crumb temperature of the baked food to −10° C. or lower, and by performing it in a temperature atmosphere of −30° C. to −40° C., the crumb temperature of the baked food is − The temperature can be set to 10°C or lower, and the refrigerating capacity can be enhanced.

  Further, the baked food immediately after baking is subjected to a high-humidity cooling treatment in which the baked food is left to cool to near room temperature in a high-humidity atmosphere such as in a high-humidity refrigerator, and the baked food is kept in an appropriate water content in the crust. To prevent the water from evaporating from the crust by simply packaging the baked food after the high-humidity cooling treatment, and the baked food in such a simple package is kept at a low temperature below freezing temperature and high humidity. The baked food can be stored in a frozen state in a crust with an appropriate amount of water by storing the baked food in a freezing chamber held therein and lowering the temperature to a freezing temperature.

  As a result, the baked food after baking can be processed from baking to frozen storage while the crust always holds an appropriate amount of water, and can be frozen and stored while holding an appropriate amount of water. As a result, it is possible to obtain a baked food product having a good crust state, avoiding the occurrence of peeling, maintaining a sensory state having a good texture and capable of being frozen and stored for a long time.

It is a block diagram showing a processing line of the 1st example of the present invention. 3 is a chart showing the test conditions of Example 1. 3 is a chart showing cooling or freezing temperatures and the like in Example 1. No. 1 of the first embodiment. It is a diagram which shows the cooling and freezing temperature transition of 1 and 4. No. 1 of the first embodiment. 5 is a diagram showing changes in cooling and freezing temperatures of FIG. No. 1 of the first embodiment. It is a diagram showing the cooling and freezing temperature transition of No. 6. 4 is a chart showing the test results of Example 1. It is a block diagram which shows the frozen storage system of the baking bread which concerns on Example 2 of this invention. It is a comparative table which shows the frozen storage evaluation test result of a baking bread. (A), (B) is a diagram showing the amount of peeling in the frozen storage evaluation test results. It is a figure corresponding to FIG. 8 which shows a prior art.

Explanation of symbols

1 Cooling Room 2 Freezer 3, 7 Conveyor 4, 5 Vertical Conveyor 6 Premixing Air Chamber 11 Firing Process 12 High Humidity Humidification Treatment 13 Cooling Storage Standing Cooling Treatment 14 Simple Packaging 15 Storage High Humidity Freezing Storage 16 Freezing Storage

  Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the drawings. However, the dimensions, materials, shapes, relative positions, etc. of the components described in this embodiment are not intended to limit the scope of the present invention thereto, unless there is a specific description, and are merely illustrative examples. Nothing more.

  FIG. 1 is a block diagram showing a processing line according to a first embodiment in which the present invention is applied to cooling and freezing processing of a baking pan or a semi-baking pan. In FIG. 1, reference numeral 1 is a hermetically sealed container capable of keeping the internal temperature and humidity at desired values, and a refrigerating chamber for high-humidity cooling treatment, 2 is also a hermetically sealed container, and the interior has a freezing temperature. It is a freezer that can be frozen to the following temperatures. Reference numeral 3 is a conveyor that carries baked food and conveys it inside the refrigerator 1 and the freezer 2.

The conveyors 3 are vertical conveyors 4 and 5 arranged so as to repeatedly move up and down in the vertical direction inside the cooler 1 and the freezer 2, and can stay in the cooler 1 and the freezer 2 for a desired time. The moving speed is adjustable.
Reference numeral 6 denotes a premix air chamber provided on the outlet side of the baking pan or the like of the freezer 1, which takes in ambient temperature air a and sprays warmed spray water h to produce premix air m. Then, this is supplied to the outlet side atmosphere of the baking pan or the like of the refrigerator 1. In this case, it is assumed that the spray water h has a temperature higher than that of the premixed air.

In addition, by introducing the humidified and warmed premixed air m from the premixed air chamber 6 inside the refrigerator 1, even if the moisture contained in the premixed air m is evaporated and the evaporation latent heat is taken from the surroundings. The ambient temperature on the outlet side in the refrigerator 1 does not decrease. Therefore, the inside of the cooler 1 can be maintained in the atmosphere of room temperature and high humidity which is almost the same from the inlet side to the outlet side of the baked food.
In the first embodiment having such a configuration, the bread that has been baked or semi-baked in a baking process (not shown) (hereinafter referred to as "baking pan or the like") is placed on the conveyor 3 and conveyed, and the inlet 1a of the cooling box 1 is conveyed. After entering the inside of the cooling chamber 1, the material is stayed for a predetermined time while being transported at the transportation speed set by the vertical conveyor 4 and cooled.

The baking bread or the like exiting from the cooler 1 from the outlet 1b is carried into the inside of the freezer 2 from the horizontally arranged conveyer 7 via the inlet 2a, and again below the refrigerating temperature while being vertically conveyed by the vertical conveyer 5. The temperature is maintained at (-30°C to -40°C).
The baked bread or the like exiting the freezer 2 from the outlet 2b is then packed and shipped to a retail store such as a convenience store.

According to the first embodiment, in the refrigerator 1, even if the humidified air heated by the premixed air chamber 6 is produced, the moisture contained in the premixed air m evaporates, and the latent heat of vaporization is taken from the surroundings. The temperature and humidity are maintained so as to maintain a constant temperature and high humidity, and this makes it possible to keep the inside of the refrigerator 1 at a substantially normal temperature from the inlet side to the outlet side of the baking pan or the like. The crumb temperature of the baking pan or the like can be cooled to 30 to 35° C. while maintaining the high humidity state.
In the freezer 2, since the temperature is maintained at -30°C to -40°C, which is lower than the freezing temperature of the baking pan or the like, even a baking pan having a large capacity can be frozen below the freezing temperature.

Next, the results of cooling and freezing under various conditions using Sunday bread (500 g/piece) which is a partially baked semi-baked bread as an experimental object will be described.
Sunday bread is a rich bread containing 5 parts by weight of fats and oils, 5 parts by weight of eggs, etc. in addition to the basic components of 100 parts by weight of flour, 2 parts by weight of salt, 0.8 parts by weight of yeast and 62 parts by weight of water. 2 is kneaded and fermented, and then primary-baked, and the primary-baked product is divided into, as shown in FIG. 2, one with or without spray water on the surface of the bread before cooling, and cooling conditions shown in FIG. Further, the sample was frozen and stored under the freezing conditions, and then finally baked (175° C. 11 minutes→190° C. 5 minutes) in a store oven, and then evaluated.

The results are shown in FIGS. When a sensory test was performed, No. No. 1 is the best, and No. No. 4 is No. 4 although some water spots are seen. The best result was shown after 1. No. No. 5 is soft, loose and bad in color, and is No. In No. 6, the crust became thicker and the quality deteriorated.
Thus, in the cooling process, according to the present invention, the set temperature is kept high at 26 to 27° C. and also kept at high humidity (No. 1 is 49% RH+spray water, No. 4 is 65% RH), and after cooling. The crumb temperature was 30 to 35° C., and the cooling time was 62 minutes, which was long. It was found that good sensory test results were obtained in 1 and 4.

  This test was conducted on semi-baked bread.However, when the test was conducted on baked bread, the crust of the baked bread was hard and moisture did not enter inside, causing deterioration. It is considered that when the spray water is applied, the crust is not peeled off and the quality and the quality can be kept good.

  Next, a third embodiment of the present invention will be described. FIG. 8 is a block diagram showing a frozen storage system for baked bread. FIG. 9 is a comparison table showing the frozen storage evaluation test results of the baked bread, and FIGS. 10A and 10B are diagrams showing the amount of peeling in the frozen storage evaluation test results.

In FIG. 8 showing the second embodiment of the present invention, a baking pan having a surface temperature of 88 to 96° C. baked in the baking step 11 is carried into a cooling cabinet, and a high humidity humidification treatment 12 is carried out in the cooling cabinet. Is given.
That is, in the refrigerator, the high-temperature baking pan is subjected to the high-humidity humidification treatment 12 at a relative humidity of 95% or more and a temperature inside the refrigerator of about 34° C., and the high-humidity humidification state is maintained for 60 minutes. A standing cooling process 13 is performed in the cooling box where the crust is left to cool, and the surface temperature of the crust is lowered to about 30 to 33°C.
The crust of the baking pan is obtained by subjecting the high-temperature baking pan immediately after baking to the high-humidity humidifying process 12 and the standing cooling process 13 in the cooling chamber, and leaving it to cool to near room temperature in high humidity. The temperature of the baking pan can be lowered to near room temperature while adequately holding appropriate water.

Next, the baking pan after the stationary cooling treatment 13 in the cooling box is covered with the simple packaging 14 and carried into the freezing chamber. As described above, by applying the simple packaging 14 to the baking pan taken out from the cooling box, it is possible to prevent water from evaporating from the crust surface of the baking pan and carry the baking pan into the freezing chamber.
The inside of the freezing room is temperature-controlled to a freezing temperature of -17°C to -20°C and has a relative humidity of 50 to 70%. The baking pan is stored in a freezer whose internal temperature is adjusted to -17°C to -19°C and whose humidity is adjusted to a high relative humidity of 80 to 85% in the low-temperature freezing compartment. High-humidity frozen storage 15 is performed.

By performing the high-humidity freezing storage 15 in the storage, the baking bread can be cooled to the freezing temperature while holding an appropriate amount of water in the crust, and can be frozen and stored with good quality. ..
It is also possible to rapidly freeze the high-temperature baking pan immediately after baking in a high-humidity environment through a pre-cooling step of cooling until the surface temperature reaches room temperature.

  Therefore, according to the third embodiment, the baking pan immediately after baking is subjected to the high-humidity humidifying process 12 and the stationary cooling process 13 in the cooling chamber to keep the crust of the baking pan in an appropriate moisture state. The temperature of the bread is lowered to around room temperature, and evaporation of water from the crust is prevented by applying the simple packaging 14 to the baked bread after the treatment, and the baking bread of the simple packaging 14 is cooled to a low temperature (-17 (°C to -20°C) and a relative humidity of 80 to 85% are stored in a freezer which is stored in a freezer and cooled to a freezing temperature. The process up to frozen storage can be performed with the crust always holding an appropriate amount of water, and it can be frozen and stored with an appropriate amount of water retained, maintaining a good crust state and causing peeling. Can be avoided, and further, it can be frozen and stored for a long time while maintaining a sensory state with a good texture.

Further, in another embodiment of the present invention, in FIG. 8, the storage compartment high-humidity freezer storage 15 in the freezer compartment, that is, the low-temperature, high-humidity freezer compartment in the low-temperature freezer compartment in which the temperature of the baking pan is controlled to the freezing temperature, is shown. Frozen storage performed by storing it in a short time of about 2 days, then at a low temperature below the freezing temperature and in an atmosphere having a humidity lower than that of the storage high humidity freezing storage 15, that is, a relative humidity of 50 to 70%. The freezing storage 16 is performed for a longer time than the high humidity freezing storage 15 in the storage.
However, in terms of the actual condition of distribution of the baked bread, the baked bread is often delivered from frozen storage to a store or the like for a relatively short period of time. Since the high-humidity frozen storage 15 of the bread is carried out, the baked bread can be delivered while holding an appropriate amount of water in the crust, and the baked bread can be delivered without deterioration in quality.

  FIG. 9 is a comparison of the baked bread that has been frozen and preserved according to each of the examples described above and the baked bread as a comparative example that is not frozen and preserved according to the contents of the frozen preservation and the experimental results of product evaluation of the baked bread products. It is a table. The baked bread used in this case consisted of 100 parts by weight of flour, 1.9 parts by weight of salt, 1.0 part by weight of yeast and 63.3 parts by weight of water, and was a lean French bread without other auxiliary ingredients. Was used. The ingredients are mixed, kneaded well, and subjected to primary fermentation (28° C. for 2 hours). Next, the mixture was degassed, and then molded and fermented about twice (30 to 35° C. for 1 hour), put in an oven, and baked at 230° C. for 20 to 25 minutes.

  9, case No. Nos. 1 and 2 are the contents of frozen preservation treatment of baked bread and product evaluation according to the above-mentioned Examples, Case No. No. 3 shows the contents of frozen preservation of baked bread and product evaluation according to the other embodiment, case No. 4, 5 and 6 show the contents of frozen storage of baked bread and the product evaluation according to the comparative example.

  As is clear from FIG. The embodiment shown in FIGS. 1 and 2, that is, the combination of the high-humidity humidification treatment 12 and the high-humidity cooling by the stationary cooling treatment 13 in the cooling compartment and the storage compartment high-humidity frozen storage 15 stored in the cooling compartment in the freezing compartment And the case No. The other embodiment shown in FIG. 3, that is, the baking pan treated by the combination of the high-humidity cooling and the freezing storage 16 after the high-temperature freezing storage 15 for a short time in the storage case is No. 4, 5 and 6, the shape and the sensory surface after frozen storage, such as a baking pan that does not go through the high-humidity cooling step by the high-humidity humidification treatment 2 and the stationary cooling treatment 3 in the refrigerator. The defect was solved, peeling did not occur in the crust, the texture was good, and good evaluation was obtained for both the shape and the sensory surface.

  FIG. 10 shows the relationship between the frozen storage days and the amount of weight peeling (FIG. 3(A)) and the relationship between the number of days of freezing storage and the amount of area peeling (FIG. 10(B)) of the baked bread in the experimental results of FIG. Show each. As is clear from FIGS. 10A and 10B, the case No. 1 and 2 and the case No. The other embodiment shown in FIG. The peeling amount is reduced to about 1/3 as compared with the comparative example shown in Nos. 4 and 5.

  ADVANTAGE OF THE INVENTION According to this invention, the crust (baked skin) state of baking food containing baking bread is hold|maintained favorably, the generation|occurrence|production of peeling is avoided, and also it keeps a good organoleptic state and can be frozen and preserved for a long time. A frozen storage method and apparatus for baked foods can be provided.

Claims (15)

  In a method for freezing and preserving baked foods including baked bread and baked confectionery in a humidified atmosphere, a high-humidity cooling treatment is performed in which the baked foods after baking are left to cool in a high-humidity atmosphere, and then the baking is performed. A method for freezing and preserving baked foods, which comprises performing a freezing preserving process of freezing and preserving food at a low temperature equal to or lower than a freezing temperature.   In the high-humidity cooling process, after premixing room temperature air with heated spray water, introducing premixed air into the high-humidity cooling process space to create a high-humidity atmosphere, the spray water is the premixed air. The method for freezing and preserving a baked food product according to claim 1, wherein the temperature is higher than the temperature.   The premixed air is introduced to the baked food outlet side of the high-humidity cooling processing space, and the ambient temperature of the high-humidity cooling processing space outlet side is almost the same as the inlet-side air of the high-humidity cooled processing space into which the baked food is introduced. The method for freezing and preserving a baked food according to claim 2, wherein the method is controlled so that the temperature becomes equivalent to normal temperature.   The high-humidity cooling treatment is a treatment for cooling the core temperature of the baked food to 30 to 35° C., and maintains a temperature of 20 to 28° C. and a high humidity state of 65% or more even when the premixed air is received. The frozen storage method for baked food according to claim 2, wherein the method is performed in a viable atmosphere.   The frozen preservation method of the baked food according to claim 1, wherein in the high-humidity cooling treatment, when the humidity is 45 to 60%, the surface of the baked food is pre-sprayed with water.   The frozen storage method of the baked food according to claim 2, wherein the baked food is baked bread or semi-baked bread.   The frozen storage method for baked food according to claim 5, wherein the baked food is baked bread.   The baked food according to claim 1, wherein the frozen storage treatment is a treatment for reducing the core temperature of the baked food to −10° C. or lower, and is performed under a temperature atmosphere of −30° C. to −40° C. How to store frozen.   After performing the high-humidity cooling treatment, then a high-humidity cryopreservation treatment of performing a high-humidity cryopreservation treatment in which the calcined food is cryopreserved at a low temperature below the freezing temperature and in a high-humidity atmosphere. ..   The high-humidity frozen storage treatment is performed for a short time, and then the low-humidity frozen storage treatment is performed for a longer time than the high-humidity frozen storage treatment in an atmosphere having a lower freezing temperature and a lower humidity than the high-humidity frozen storage treatment. The frozen preservation method of the baked food according to claim 9, which is performed.   The high-humidity cooling treatment is performed by allowing the baked food after baking to be left to cool in a high-humidity cooler, and then simply baking the baked food after the high-humidity cooling treatment at a low temperature below the freezing temperature. The frozen food preserving method for baked food according to claim 9 or 10, wherein the frozen food is housed in a freezing chamber kept at high humidity and the high humidity freezing preservation process is performed.   10. The high-humidity cooling treatment is performed by slowly cooling the baked food after baking in a high-humidity environment until the surface temperature reaches room temperature, and then rapidly freezing it. Method for frozen storage of baked foods.   The high-humidity cooling treatment is performed by holding the high-humidity cooling treatment in the cooling chamber kept at a relative humidity of 90% or more for 60 minutes or less, and allowing the baked food to cool to a surface temperature of about 30° C. Item 12. A frozen storage method for baked food according to Item 11.   Baking bread, in a frozen storage device for baking food that freezes and stores baked food containing baked confectionery in a humidified atmosphere, a cooling chamber capable of holding the inside at room temperature and high humidity, and room temperature air and heated spray water. A premixing unit for premixing and introducing premixed air into the cooling chamber, a freezing chamber capable of holding the temperature below the freezing temperature of the baked food, and the cooling chamber and the freezing room where the baked food is placed. A frozen storage device for baked foods, which comprises a conveyor arranged so that it can be moved in and out.   An inlet of the premixed air is connected to the baked food outlet side of the cooling chamber so that the ambient temperature of the cooling chamber outlet side is the same room temperature as the cooling chamber inlet side atmosphere into which the baked food is introduced. The frozen storage device for baked food according to claim 14, which is controlled.

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